05 January 2011

Macaroni with Chicken, Veggie Sauce

Makes 5 servings (approx 2 cups) ~ 6 points+ each


This dish is very fast and easy to make.  I like to get all my ingredients ready ahead of time since it does go so fast.

The pasta makes this a meal.  It will fill you up.  Just look how big that serving is!   However, the sauce is light and bursting with flavor so you won't feel weighed down when the meal is over.  I asked Pool Guy how he liked it and he said "It's good.  It's really light.  I like that."  So it's a keeper!  

*This is also great made a day ahead then refrigerated and served as a pasta salad.  I had it for breakfast today. ;)

Macaroni and Chicken in Veggie Sauce

  • 7oz uncooked macaroni- cooked per package instruction
  • 12oz chicken breast- diced
  • 8oz button mushroom- sliced
  • 4 cloves garlic- minced
  • 1 shallot, sliced
  • 2oz carrot, diced
  • 2oz fresh spinach cut up
  • 2 large tomato- diced
  • 1/2 tsp salt or to taste
  • 1 tsp Worcestershire sauce
  • 1/2 cup tomato sauce
  • 1 tbsp bbq sauce (a nice smoky one)
  • 1t basil (dried)

In a non-stick skillet spritzed with Pam, sautee shallot.  When it starts to soften, add garlic.

Add chicken and cook through, just a few minutes.

Add mushrooms and carrots.  Stir to combine.  Sautee for a minute or so.

Add sauces, spinach and basil.

Stir to coat.

Add cooked macaroni and diced tomatoes.

Stir to combine and serve.

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